Etag, known as Kinuday for Ibaloi, is the collective term in the Cordillera region for the

traditional preservation of native pork. This Igorot culinary tradition involves preserving small
meat slabs, particularly pork, through a process of salt-treating (immersion in salt for at least a
week), sun-drying, and/or smoking. The curing procedure includes hanging sliced meat,
allowing it to dry under the sun, or placing it above steady smoke, often produced from
redwood, dried birch, or branches of the “Alnus” tree. Its appearance typically showcases a dark
brown hue with distinct whitish-yellow fat, varying based on the chosen preservation methods.
The resulting etag boasts a savory and salty flavor, making it an excellent seasoning for various
dishes. Etag has been an integral part of Igorot life since ancient times. In the past, our
ancestors employed this preservation technique after hunting wild animals, and this practice
persists today, remaining a vital aspect of our culinary heritage.

Soup Number Five is renowned for its alleged aphrodisiac and curative attributes. Some
individuals believe that consuming it can endow them with the physical prowess and virility akin
to a bull or, at the very least, enhance their libido. At first glance, Soup No. 5 appears to be a
typical meat soup, but its distinctive feature lies in the inclusion of a bull’s penis and testicles.
While recipes may vary, the genital component remains the defining characteristic. The origin of
the dish's name remains uncertain, with food folklore suggesting marketing strategies played a
role. According to one explanation, restaurants deliberately labeled their initial four soups—
chicken, pork, beef, and seafood—explicitly. The fifth option, Soup No. 5, was intentionally left
cryptic, perhaps to intrigue customers or to sidestep providing explicit details.

Field Rats, contrary to the stereotype of disease-spreading rodents lurking in unsanitary

environments, Pampanga’s culinary tradition introduces a more humane perspective on field
rats. Sourced from rice fields and primarily grain eaters, these rats are prepared in a simple
manner—either grilled or in the beloved adobo style. The preparation involves a respectful
process, where the rats are carefully skinned, and their innards are discarded. Importantly, field
rats are appreciated as a local delicacy, with their presence on restaurant menus limited due to
reservations held by many. Although consuming field rats might be viewed as taboo elsewhere,
this practice exemplifies the resourcefulness and perseverance of Filipinos who maximize all
available resources for their sustenance. In remote areas with limited access to protein sources,
field rats become a valuable source of nutrition.
REFERENCES:

Culinary Travel Guide. (2020, January 10). Exotic foods in the Philippines.
https://theculinarytravelguide.com/exotic-foods-in-the-philippines/

Will Fly for Food. (2021, August 10). Weird Filipino food: 15 strange & exotic foods in the Philippines.
https://www.willflyforfood.net/weird-filipino-food/

Atlas Obscura. (2015, June 23). Soup number five (dinuguan).

https://www.atlasobscura.com/foods/soup-number-five-philippines

Ayahlicious. (2018, May 23). Strange food of cordillerans: Etag (preserve salted meat). Steemit.
https://steemit.com/philippines/@ayahlicious/strange-food-of-cordilerians-etag-preserve-salted-
meat